Sweet Potato-Peanut Bisque

Sweet Potato-Peanut Bisque

72 Reviews
From: EatingWell Magazine, Soup Cookbook

This satisfying vegetarian sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It's best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 large sweet potatoes (10-12 ounces each)
  • 1 tablespoon canola oil
  • 1 small yellow onion, chopped
  • 1 large clove garlic, minced
  • 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
  • 1 (4 ounce) can diced green chiles, preferably hot, drained
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon ground allspice
  • 1 (15 ounce) can vegetable broth
  • ½ cup smooth natural peanut butter
  • Freshly ground pepper to taste
  • Chopped fresh cilantro leaves for garnish


  • Active

  • Ready In

  1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
  2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
  3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.
  • To make ahead: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 302 calories; 16 g fat(2 g sat); 6 g fiber; 29 g carbohydrates; 9 g protein; 7 mcg folate; 0 mg cholesterol; 12 g sugars; 14,699 IU vitamin A; 62 mg vitamin C; 48 mg calcium; 1 mg iron; 490 mg sodium; 862 mg potassium
  • Nutrition Bonus: Vitamin A (294% daily value), Vitamin C (103% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ vegetable, 1 high-fat protein, 1 starch

Reviews 72

March 17, 2018
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By: Sovea
I used my immersion blender on all ingredients including cilantro. I used a few slices of jalapeno instead of green chiles. So delicious and different. Can't wait to make it for friends and family.
February 17, 2018
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By: SoupyGirl
This is super delish and easy to make. I pureed the whole thing and it was velvety good. I didn't include chilis or cilantro (not really my thing.) I think peanut garnish would be great but I forgot to get... Loved it.
January 16, 2018
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By: ejanelane
This is one of my favorite soups, and I make it quite often. I love the depth of flavor. Since I have a loved one with a peanut allergy, I freqently use no-sugar-added Sunbutter instead of peanut butter. I've made this soup for others as well, and whoever tries it always asks for the recipe!
December 27, 2017
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By: Kellie
So delicious and filling!!! This is a keeper!
January 08, 2017
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By: Angie
Very good. I used an immersion blender on the entire recipe instead a portion. I will definitely make it again.
November 15, 2015
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By: mcounce2012
Wonderful and delicious The most delicious way to get a good dose of vitimin A Pros: easy, healthy, can be served to vegetarian friends
May 14, 2015
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By: EatingWell User
Wounderful recipe My son loved a sweet potato peanut butter soup a friend let him try and wanted me to make it. After waiting too long for her to get him the recipe, I decided to go on line and take a stab at it. I made it tonight and almost didn't try it as it HATE sweet potatoes. However, everyone in the family including my son's friend who was over raved about it so I got brave. Unbelievable good! I had a second helping. Didn't have vegetable broth so used a tablespoon of salt substitute vegetable seasoning and water, added a few jalapenos since my chilies were mild. It was great. My son and husband added sliced banana half way through their bowls and declared it wonderful. I didn't get that brave, but we all added a few extra peanuts for some crunch which was good. We will definitely be making this again. Pros: Healthy, delicious, easy to make Cons: None
January 10, 2015
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By: EatingWell User
Delicious dish, near perfect on the first time I'd lower the amount of PB used by a bit, but all in all amazing. My cousin who hates sweet potatoes enjoyed this dish. Rave reviews. And the serving size of 5 was just about right. Pros: healthy, good kick Cons: a little too strong peanut butter taste
December 31, 2014
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By: Jennifer Rosette
Comfort Food I think this recipe is great as is, but playing with spice combinations is nice too. It works well to simply use an immersion blender. Pros: Easy to make.
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